Clean the baby squid and baby cuttlefish by removing the skin from the ink sac and separating the tentacles from the body to remove and discard the innards. Remove the beak from the center of the tentacles as well as the eyes. Cut into very thin strips.
Carefully clean the clams and mussels under running water, brushing to remove any impurities.
Heat the oil in a pan over medium heat and add the peeled garlic, hot pepper and parsley, all chopped. When lightly browned add the tomato paste, diluted with a tablespoon of warm water.
Cook for a few minutes. Add the baby squid and baby cuttlefish. Cook for another 5 minutes, then add the peeled shrimp, mussels and clams.
Season with a pinch of salt and continue to cook, covered, until the clams and mussels open.
Meanwhile, cook the pasta in a large pot of boiling salted water according to package directions. Drain, toss well with the sauce. Serve immediately.